Continuously monitored lactose crystallization in a vibrated bed

• Autor(a) principal: Teixeira,Gustavo Araújo
• Data de Publicação: 2019
• Outros Autores: Batista,Fabio Ferreira, Malagoni,Ricardo Amâncio, Finzer,José Roberto Delalibera
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100461
• topic: Vibrated bed; Lactose; Crystallization; In situ monitoring; In line monitoring; Isothermal

Abstract The aim of this work was to evaluate the crystal size distribution (CSD) and microscopy of the crystalline phase in isothermal lactose crystallization, using a high seeding concentration (dense phase). In-line monitoring was carried out using Focused Beam Reflectance Measurement (FBRM) and Particle Vision Measurement (PVM) probes in a stainless steel trunk-conical shaped jacketed crystallizer. The vibratory shaking system consisted of two perforated discs coupled to a movable axle. A conventional crystallization unit, with a three-blade propeller attached to a stainless steel shaft, was used for comparison. Concentrated cheese whey, purified with an organic coagulant, and commercial lactose solutions were used. Crystallization was improved in the high-purity solutions. Microparticles and/or aggregates appeared before seeding, mainly in the purified cheese whey solution, in which there are impurities. Secondary nucleation was present in both the vibratory agitation and conventional rotary agitation systems, being intensified by increases in agitation. Crystallization in a vibratory system should be carried out with a vibration frequency of 250 rpm, since an increase to 400 rpm reduced the amount of larger crystals.